Oven-Baked Chicken Marsala

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READY IN: 1hr 30mins
Recipe by ratherbeswimmin

Taste of Home

Ingredients Nutrition

Directions

  1. Flatten chicken to 1/2 inch thickness.
  2. Place in a large resealable plastic bag; add salad dressing.
  3. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
  4. Drain and discard marinade.
  5. Combine flour, Italian seasoning, garlic powder, paprika, and pepper; sprinkle over both sides of chicken.
  6. In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil and butter for 2 minutes on each side or until browned.
  7. Transfer to a 13 x 9 inch baking dish coated with cooking spray.
  8. Gradually add broth and wine to skillet, stirring to loosen browned bits.
  9. Bring to a boil; cook and stir for 2 minutes.
  10. Strain sauce; set aside.
  11. In the same skillet, cook mushrooms in remaining oil for 2 minutes; drain.
  12. Stir sauce into mushrooms; heat through.
  13. Pour over chicken; sprinkle with parsley.
  14. Bake, uncovered, in a preheated 350° oven for 25-30 minutes or until chicken juices run clear.

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